This Easy Hawaiian Teriyaki Chicken Sandwich is a tasty treat! Juicy chicken is grilled to perfection and topped with a sweet teriyaki glaze, fresh pineapple, and crunchy veggies.
It’s a bit of a flavor party in every bite! I love to add a little extra teriyaki sauce for that tasty kick. Perfect for a simple weeknight meal or a fun weekend lunch!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the go-to for this recipe. If you’re looking for a quicker option, shredded rotisserie chicken works well, too!
Teriyaki Sauce: You can use store-bought teriyaki sauce for convenience, or whip up a simple homemade version with soy sauce, honey, and garlic. If you need a lower-sodium option, look for reduced-sodium teriyaki sauces.
Pineapple: Fresh pineapple rings give a juicy flavor, but canned works in a pinch. Just make sure to drain it well to avoid sogginess. Grilling enhances pineapple’s sweetness!
Cabbage Slaw: Don’t have purple cabbage? You can substitute it with more green cabbage, or use coleslaw mix from the store for ease. The crunch is key, so keep that texture!
How Do I Grill the Chicken and Pineapple Perfectly?
Grilling can be tricky, but with a few tips, you’ll nail it! The idea is to keep the temperature just right, so the chicken gets cooked without burning.
- Preheat your grill or grill pan to medium-high. This ensures a nice, seared surface.
- For the chicken, grill each breast for about 5-7 minutes per side until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy if you can!
- For the pineapple, grill on each side for just 2-3 minutes. Look for those lovely grill marks.
- Remember to brush some teriyaki sauce on the chicken in the last few minutes of grilling for extra flavor!
Easy Hawaiian Teriyaki Chicken Sandwich
Ingredients You’ll Need:
For the Chicken and Pineapple:
- 2 boneless, skinless chicken breasts
- 1 cup teriyaki sauce (store-bought or homemade)
- 4 pineapple rings (fresh or canned)
For the Slaw:
- 4 sandwich buns or brioche buns
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1/2 cup shredded carrot
- 2 green onions, thinly sliced
For the Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- Salt and pepper, to taste
- Cooking oil or spray for grilling
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and marinating, plus 15-20 minutes for grilling. Allow at least 30 minutes for marinating the chicken for the best flavor. Overall, you’re looking at about 45-55 minutes from start to finish. That’s quick for a delicious homemade meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the chicken breasts in a bowl or resealable bag. Pour half of the teriyaki sauce over the chicken, making sure it gets a good coating. Let it marinate in the refrigerator for at least 30 minutes, but if you have time, an hour is even better!
2. Prepare the Slaw:
In a large bowl, mix together the shredded purple cabbage, green cabbage, shredded carrots, and sliced green onions until they’re evenly distributed.
3. Make the Slaw Dressing:
In a separate small bowl, whisk together the mayonnaise, rice vinegar, honey (or sugar), and a sprinkle of salt and pepper. Pour this dressing over your cabbage mixture and toss everything together until well coated. This will add a nice creamy touch to your slaw!
4. Grill Pineapple and Chicken:
- Preheat your grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
- Add the pineapple rings to the grill and cook for about 2-3 minutes on each side until you see some lovely grill marks and they’re warmed through. Once done, remove them and set aside.
- Now grill the marinated chicken breasts for about 5-7 minutes per side. Use a meat thermometer to check that they reach an internal temperature of 165°F (74°C). During the last few minutes, brush on the remaining teriyaki sauce for that extra flavor!
5. Assemble the Sandwiches:
If you like, lightly toast the buns on the grill for 1-2 minutes. Then, grab the bottom half of each bun, place a grilled chicken breast on it, and top it off with a grilled pineapple ring. Add a generous scoop of the cabbage slaw on top of the pineapple, then cap it off with the top bun.
6. Serve:
Enjoy your Easy Hawaiian Teriyaki Chicken Sandwich right away for a delightful meal bursting with flavor! This sandwich combines the savory and sweet in a perfect tropical escape.
FAQ for Easy Hawaiian Teriyaki Chicken Sandwich Recipe
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add extra moisture and flavor to your sandwich. Just adjust the cooking time as needed, since thighs may take a little longer to reach the same internal temperature of 165°F (74°C).
How Do I Store Leftovers?
Store any leftover sandwich components in separate airtight containers in the fridge. The grilled chicken and pineapple can be kept for up to 3 days. When you’re ready to enjoy again, reheat the chicken gently on the stove or microwave, and assemble the sandwich fresh!
Can I Make This Recipe Gluten-Free?
Yes! Use gluten-free buns and opt for a gluten-free teriyaki sauce. Many stores offer fantastic gluten-free options that still pack great flavor!
What Other Toppings Can I Add?
Feel free to get creative! You can add avocado slices, jalapeños for a kick, or even cheese for an extra layer of flavor. It’s all about what you love!
